What a name! 'Oxheart', also known as 'Cuore Di Bue' (Italian for ox heart) is so named because of its shape. It is also known as "pear of Liguria", after the northern Italian region where it has long been celebrated. This heirloom is dense with few seeds, cooks down to a robust, thick sauce, and really shines when roasted. It is also a star sliced fresh atop salad greens or paired with mozzarella and fresh basil leaves.
